Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s)
- 250 g flour
- 2 egg (s)
- salt
- nutmeg
- 400 g mushrooms, brown
- 80 g bacon, mixed (preferably fresh bacon)
- 250 ml cream
- 1 bunch rocket, alternatively spinach leaves
- some butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes until tender, press them through the potato press while hot. Add the two eggs, mix and knead in enough flour until the dough no longer sticks to your fingers. Season with salt and nutmeg.
- Cut off the nocks with a spoon and simmer in a large saucepan with boiling salted water at the low temperature for about 4 minutes and then drain.
- For the sauce, toss the chopped bacon in a little butter, add the sliced mushrooms and top up with the cream. Reduce the sauce until it is creamy, season with salt and pepper and briefly stir in the rocket.
- Tip: Of course, you can also use ready-made gnocchi.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below